This is one of our favorite new recipes. We have eaten it over rice and couscous-you could also eat it on pita bread or pasta. We have decided it tastes better after it sits for a while, so you might want to cook it during the day and then reheat it for dinner. YUMMY!

Tuscan Vegetable Ragout

2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers, coarsely chopped (found by the pickles)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Directions

Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.

Original recipe found here!